Mix the dressing ingredients together in a small bowl, season to taste with salt and pepper and then set aside.

Cook the scallops according to packet instructions.

At the same time heat a film of oil in a frying pan over a medium heat and cook the bacon until just crisp. Remove from the pan and set aside.

In individual bowls, combine the lettuce, cherry tomatoes, bacon, Parmesan cheese and croutons.

Divide the scallops between each salad.

Spoon a little dressing over each serving.

 

300 g Shore Mariner Raw Scallops

Step 1
In a small bowl, mix together the softened butter, miso paste, soy sauce, and lemon juice until smooth. Set aside.
Step 2
Pat the scallops dry with paper towels and season with a little salt and pepper.
Step 3
Heat the olive oil in a large pan over medium-high heat. Sear the scallops for 2-3 minutes per side until golden brown and cooked through. Remove from the pan and set aside.
Step 4
Lower the heat and melt the miso butter in the same pan, letting it bubble gently. Add the scallops back into the pan to coat them in the butter, then remove from heat.
Step 5
Cook the noodles according to the package instructions. Drain and rinse under cold water, then set aside.
Step 6
In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, garlic, grated ginger, honey, and sesame seeds.
Step 7
Toss the cooked noodles with the sesame sauce until evenly coated. Add the sliced cucumber and carrot.
Step 8
Serve the noodles with the scallops, garnish with spring onion.

300 g Shore Mariner Raw Scallops